Nano-emulsification improves physical properties and bioactivities of litsea cubeba essential oil
Nano-emulsification improves physical properties and bioactivities of litsea cubeba essential oil
复制标题
纳米乳化改善山苍子精油的物理性质和生物活性
DOI：
10.1016/j.lwt.2020.110361
复制
发表时间：
2021-02
影响因子：
6
通讯作者：
傅玲琳
中科院分区：
文献类型：
--
作者：
王彦波;岑丛楠;陈剑;傅玲琳
精油因其广谱抗菌活性和公认的安全（GRAS）监管地位而受到越来越多的关注。然而，它们在水中的溶解度低，在食品基质中的有效性降低，限制了它们在食品工业中的商业应用。在这项研究中，我们使用超声乳化，中链三酰甘油（MCT）和磷酸盐缓冲盐水（PBS）来制备高度稳定和水分散的海立方精油（LCEO）纳米乳液。乳化后，LCEO纳米乳的液滴尺寸最小，直径约为100 nm，提高了水溶性，在4℃和25℃下具有更好的稳定性。此外，LCEO纳米乳经乳化后的生物活性（抗菌、抗氧化和抗生物膜性能）显著提高，表明纳米乳化有利于各种精油的开发价值，LCEO纳米乳可作为一种新型的食品防腐剂，用于控制细菌生长和防止食品氧化变质。
Essential oils have attracted increasing attentions due to their broad-spectrum antimicrobial activities and generally recognized as safe (GRAS) regulatory status. However, their low-solubility in water and reduced effectiveness in food matrices limit the commercial application in food industry. In this study, we used ultrasonic emulsification, medium-chain triacylglycerol (MCT) and phosphate-buffered saline (PBS) to formulate a highly stable and water-dispersiblelitsea cubebaessential oil (LCEO) nanoemulsions. After emulsification, a minimizing droplet size of LCEO nanoemulsions was achieved at approximately 100 nm in diameter, resulting in an increase in the water solubility and better stability at 4 °C and 25 °C. Furthermore, the bioactivities (antibacterial, antioxidant and antibiofilm properties) of LCEO nanoemulsions were greatly improved after emulsification, suggesting that nano-emulsification is beneficial for the value development of various essential oils and the LCEO nanoemulsions could be used as a novel food preservative for controlling bacterial growth and preventing oxidative deterioration in foods.
登录
查看更多内容
影响因子：
3.6
作者：
Pratt, LA;Kolter, R
通讯作者：
Kolter, R
DOI：
10.3109/10601330903571691
发表时间：
2010-02
期刊：
Clinical Research and Regulatory Affairs
影响因子：
--
作者：
S. Shafiq;F. Shakeel
通讯作者：
S. Shafiq;F. Shakeel
影响因子：
3
作者：
Himani Singh;M. Meghwal
通讯作者：
Himani Singh;M. Meghwal
影响因子：
6.1
作者：
Jayabalan, Rasu;Marimuthu, Subbaiya;Yun, Sei Eok
通讯作者：
Yun, Sei Eok
影响因子：
2.2
作者：
L. Proctor;A. C. Souza
通讯作者：
L. Proctor;A. C. Souza